Directions:

Directions:

1. Line a 9x13 pan with foil so edges extend over sides of pan. Spray with cooking spray. Mix cookie crumbs, sugar and butter in pan and press evenly in the bottom of the pan. 2. Beat cream cheese, creme de menthe and creme de cacao in large bowl with electric mixer on medium speed. Add marshmallow and beat until smooth. Refrigerate about 45 minutes or until mixture mounds when dropped from a spoon.3. Beat whipping cream in chilled large bowl until stiff peaks form. Fold whipped cream into marshmallow mixture until blended. Pour over crust. Freeze for about 4 hours or until firm.4. Remove dessert from pan using foil to lift. Let stand at room temp for 10 minutes before cutting.

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